Shepherd’s Pie

Shepherd’s pie:

Mashed potatoes (Cube 3 large potatoes, boil them till soft, then mash with butter, milk or cream, salt and pepper to taste); pat thin layer of mashed potatoes into the buttered bottom of a baking dish; brown 2 cups worth of ground lamb or beef; mix the browned meat with 2 cups gravy or broth, 1 small onion minced, 1 small green pepper minced, 2 cloves garlic minced, 2 tsp ketchup or tomato paste, 1 Tbs. vinegar, 1 tsp each of oregano and savory, 2 Tbs. parsley, and 2 tsp Worcestershire sauce (I recommend a bit more); now put this mix on top of potatoes, then put remaining bulk of the potatoes on top of this. Push aside a hole in the middle of the top, and put several pats of butter on the top as well. Cook at 400 degrees for about a half-hour, uncovered. This is a great way to hide vegetables within a meat and potatoes kind of dinner. Add veggie bits and decrease the meat quantity a bit if you like.

2 markets, in Ketchum and Hailey, open weekly for the 2017 season

Tuesdays in Ketchum 2-6 pm from June 13 to October 10, at the intersection of East Avenue and 4th Street.
Thursdays in Hailey 3-7 pm from June 29 to October 12, on Carbonate Street, east of Main Street (Highway 75).
Email: wrfarmersmarket@gmail.com
Phone: 208-720-9929